Fiji Lobster Curry in coconut milk showcases a delightful fusion of island flavors and Indian spices. This rich, aromatic curry balances heat, creaminess and fresh seafood for a memorable main dish.
The recipe requires a variety of spices and fresh ingredients, but the result is well worth the effort. Serve the curry with plain white rice and a cooling raita—a creamy cucumber and carrot salad that tempers the spice.
Fiji’s cuisine reflects its history and cultural influences. Indian laborers who arrived to work sugar cane plantations left a lasting culinary imprint, blending with native ingredients and Pacific island traditions to create vibrant dishes like this lobster curry.
If you enjoy learning about food and culture, explore additional Fijian recipes and context to complement this curry, such as Kokoda, taro chips and banana cake. These dishes pair well with seafood curries and expand the island dining experience.
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Fiji Lobster Curry
Main Dish
Fiji
30 minutes
40 minutes
1 hour 10 minutes
4
International Cuisine
Ingredients
- 4 lobster tails
- 1 medium onion – chopped into chunks
- 7 cloves garlic
- 5 red chilies (adjust to taste)
- 2 inch piece of ginger, peeled
- 1/4 inch cinnamon stick
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 4 cardamom pods
- 2 cloves
- 2 sprigs fresh curry leaves or 1 tsp curry powder
- 1 Tbsp garam masala
- 1 Tbsp coriander powder
- 1 Tbsp paprika
- 1/2 tsp turmeric powder
- 1 Tbsp salt, or to taste
- 2 Tbsp cooking oil
- 1 large tomato, diced
- 1 small onion, diced
- 1/2 can coconut milk
- 3 cups water, or enough to cover the lobster
- 1 tsp crushed ginger
- 1 clove garlic, minced
- 1 tsp chili paste
- Chopped cilantro for garnish – 1/4 cup
Instructions
- Combine the onion chunks, garlic, chilies and ginger in a food processor or mortar and pestle and grind to a smooth paste. Set aside.
- Heat oil in a large pot over medium heat.
- Add cumin, fenugreek seeds, mustard seeds, cinnamon, cardamom and cloves. Fry in the hot oil for about 45 seconds until fragrant.
- Stir in the prepared paste and mix well.
- Add curry leaves (or curry powder) and turmeric.
- Add the diced tomato and diced onion, reduce heat to low, cover and simmer until the tomatoes soften and the onion becomes translucent. Stir occasionally to prevent sticking.
- Add 1/2 cup of water and cook until the water evaporates and the oil begins to separate from the masala.
- Arrange the lobster tails in the pot and cook on medium flame for about 5 minutes.
- Add enough water to cover the lobster and cook on medium for another 10 minutes, until the lobster is cooked through.
- Stir in 1 tsp crushed ginger, the minced garlic and 1 tsp chili paste.
- Add 1/2 can of coconut milk, stir to combine and cook for another 4 minutes to warm through.
- Taste and adjust salt and chili to your preference.
- Garnish with chopped cilantro and serve immediately with white rice and raita.